Millions of Brits will be buying pumpkins this Halloween, but sadly after a decorative carve, many of these go to waste.
Each year around spooky season, there is a huge interest in people searching for pumpkin recipes, in fact over 1.6 million of us searched Google last year to find the best and easiest recipes around!
To help with the search this year, Executive Chef Sameer Sehgal from five star hotel, The Grand, York has shared his top recipes for getting the most out of your pumpkin.
Pumpkin Veloute
Pumpkin soup is a truly autumnal must have, and this velouté will have you wanting pumpkin year round!
Start by melting butter on a low heat and adding in the pumpkin, diced. Cook until soft and then add chicken stock then bring to a boil. Mix in some hard cheese such as parmesan for extra seasoning and then blend until smooth. Remember to season the soup to taste with salt and pepper!
You can serve this with some sour dough crisps for texture.
Pumpkin Pie
It may seem like a daunting task, but it a pumpkin pie is definitely worth it!
Begin by boiling your pumpkin until a fork will easily pass through. Meanwhile create your pie base by lining a tart tin with shortcrust pastry, cover with baking parchment and top with baking beans. Bake this for around 15 minutes, then remove the beans and parchment and bake again until the base is light golden.
Sieve your pumpkin and combine with flavours such as nutmeg and cinnamon. You’ll need to then mix in around 2 beaten eggs, a small amount of melted butter and just under half a pint of milk. Pour into your pie base and bake.
Purée and Reuse!
You can convert your pumpkin into a delicious purée and freeze this until needed. It makes a great addition to pasta dishes or risotto.
Create the purée by baking your halved and seedless pumpkin in the oven until soft. Scoop out the flesh and blend until smooth, remembering to season as required.
Pumpkin Quiche
A firm favourite, the quiche can have a Halloween makeover with a pumpkin filling!
Make your quiche mixture with crème fraiche, double cream and beaten eggs. Add in some cooked pumpkin along with other ingredients such as feta or goats cheese for added flavour.
Create your pastry case, by lining a tart tin and baking covered with parchment then baking beans for around 15 mins. Remove the parchment and beans and bake uncovered until light golden. Pour in the mixture and cook until golden and set.
Pumpkin and Chickpea Curry.
A delicious take on a veggie curry and a great way to use up the pumpkin, this curry is a must try.
Start by sautéing a curry paste made of onions, ginger, garlic, cumin and garam masala. Add in the chopped pumpkin and any additional spices you prefer (you can add a whole chili for some heat). Add in some vegetable stock and diced tomatoes, bringing to the boil.
Simmer for around 15 minutes, adding the chickpeas when the pumpkin is tender. Serve topped with fresh coriander and yoghurt.
Now, here’s some more pumpkin recipe ideas for autumn.